- Ali
Ahhh I really should have posted this last week when we were lapping it up as it was so hot a chilled soup was in perfect order. Today I really fancy something hot but I’m going with my gut and promising myself the sun is going to come out again and we will get a British summer. Fingers crossed for that or the fake tan will be being used in abundance. I was thoroughly enjoying the sun on my shoulders and working from my laptop in the garden again!
If like me you love a chilled soup this is a must. Slightly spicy it has a bit of a kick which takes a traditional gazpacho, that can be a bland soup, to another level. Add as much jalapeno as you like to get that warmth perfect for you and remember it does intensify if kept in the fridge over night!
Ingredients
6 - 8 very ripe tomatoes, coarsely chopped
1 medium red pepper, coarsely chopped
1 clove garlic, cut into quarters
1⁄2 jalapeño or other hot green pepper, chopped (add according to how hot you like it!)
1 large cucumber, seeded, and chopped
1 medium red onion, coarsely chopped
50ml red wine vinegar
50ml extra virgin olive oil
Juice of 1 lime
Salt and pepper to taste
Directions
Once everything is prepared and chopped set aside approximately 1 tablespoon each of red peppers, cucumber, and onion. Finely chop them and mix together in a bowl and
set aside for garnish.
For gazpacho:
Place remaining red pepper, cucumber, and onion pieces into a food processor.
Add all tomatoes, garlic, and jalapeño (if using).
Process until smooth.
Add lime juice, red wine vinegar and olive oil and combine.
Season with salt and pepper to taste.
Chill for at least 1 hour to allow flavours to meld together.
To serve, ladle soup into bowls. Spoon fresh vegetable garnish on top.
I love this version that has a lovely texture but for a smoother gazpacho either peel the cucumber or put half of the blended gazpacho through a sieve and mix the two halves together.
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